Chicken in Creamy Sun-Dried Tomato Sauce



  • 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Chicken with Herbs Soup or Campbell’s® Condensed Cream of Chicken Soup

  • 1 cup Chablis or other dry white wine *

  • 1/4 cup coarsely chopped pitted kalamata or oil-cured olives

  • 2 tablespoons drained capers

  • 2 cloves garlic, minced

  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • 1 cup drained and coarsely chopped sun-dried tomatoes

  • 8 (4 ounce) skinless, boneless chicken breast halves

  • 1/2 cup chopped fresh basil leaves (optional)

  • Hot cooked rice, egg noodles or mashed potatoes


  1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.